Ingredients Jump to Instructions ↓

  1. 4 cups 948ml Whole milk

  2. 1 1/4 cups 296ml Heavy cream

  3. 1/4 teaspoon 1 1/3ml Grated nutmeg

  4. 5 tablespoons 75ml Sugar

  5. 1 cup 237ml Fresh or canned mango puree, preferably Indian Alfonzo mango

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine the milk and cream in a medium heavy-bottomed pan and bring to the boil. Reduce the heat and cook the milk, gently bubbling, stirring often, until it reduces to half the amount, about 2 1/2 cups. Set aside to cool. When cool, stir in the nutmeg, sugar, and the mango pulp. Pour the mixture distributing it evenly, into 6 kulfi molds. If kulfi mounds are unavailable use popover or muffin tins or small ramekins and cover with plastic wrap. Freeze until set, about 6 hours. To serve, remove the kulfi by running a sharp knife around the inside surface of each mold. If necessary dip the molds in hot water to loosen them. Slip each kulfi on a dessert plate and cut crossways into 3 to 4 slices and serve. This recipe yields 6 servings.


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